Keyword: «volume»

This paper deals with the current methods of kettlebell lifting training, which are primarily based on giving weightlifters sufficient training. The data of the latest scientific research in this sport and the experience of highly qualified weightlifters training are considered. Practical guidelines for improving power endurance are provided.

The volume-costs-profit method is of great practical importance in studying the risks of financial losses of manufacturing enterprises from irrational management of current assets. The method is based on dividing production costs into conditionally fixed and conditionally variable parts. It is assumed that fixed costs remain unchanged in the relevant volume of production. Variable costs grow proportionally to the increase in production volume. The wide practical use of the method in risk management is hampered by the lack of an information base on production costs with grouping into conditionally fixed and conditionally variable components. The absolute majority of manufacturing enterprises at the present stage use professional accounting programs in accounting. Such programs contain special means of organizing extended analytical accounting, based on the set goal of subsequent analysis of accounting data. The article proposes a methodology for organizing the accounting of production costs with grouping into fixed and variable components by types of activity using the example of the crop production industry of agricultural organizations. The proposed method allows solving the information problem of applied application of the "volume-costs-profit" method. The methodology can be used to develop a special built-in or external program for management accounting and analysis of management parameters in the crop production sector of agricultural enterprises.

The article discusses the practical use of volume concepts and measurements in the profession of a pastry chef. The main focus is on the application of geometric shapes and formulas for calculating areas and volumes in the preparation of pastries, baked goods, and desserts. The article provides specific examples of calculating the surface area of cakes and pastries, determining the required amount of ingredients based on the size of the mold, and calculating the weight of ingredients for various recipes. The author emphasizes that the ability to correctly calculate volumes is crucial for efficient use of raw materials, precise adherence to recipes, and achieving high-quality standards for the final product. The article presents calculations of the consumption of dough, cream, filling, and glaze, as well as methods of rational distribution of products depending on the configuration of the finished products. The material is accompanied by visual illustrations and examples of calculations, which makes it easier to understand and adapt the theoretical knowledge into the daily activities of professional confectioners. For the convenience of users, tables of the ratio of volumes and masses of products, the used formulas and algorithms of actions are given, helping specialists to competently plan production and increase labor productivity.